Sheer Khurma (Vermicelli Kheer)
This Sheer Khurma (Vermicelli Kheer) Recipe, is made with cardamom-infused milk, cream, sugar, and vermicelli and garnished with nuts.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup cooking oil
- 6 pods cardamom
- 2/3 cup vermicelli ((see notes))
- ½ gallon milk
- ½ pint heavy whipping cream
- 1 ½ cup sugar
- ¼ cup almonds
- ¼ cup pistachios
- 2 tbsp dried rose petals ((optional))
Instructions
- 1
Break open the cardamom pod, remove the seeds, discard the husk, and crush the seeds.
- 2
Heat the cooking oil and saute the cardamom for a minute to release the aroma.
- 3
Break the vermicelli into slightly smaller pieces and add it to the pot to roast it slightly.
- 4
Once the vermicelli is a nice caramel color, add the milk, cream, and sugar and stir to mix (see notes).
- 5
Bring the mixture to a boil and then reduce the heat to medium and let the kheer simmer and thicken.
- 6
Stir occasionally and adjust the heat as necessary.
- 7
Once the spoon comes out coated with the mixture the sheer khurma is ready.
- 8
Cool for about 30 minutes and then add in some sliced almonds.
- 9
Wait till the kheer is at room temperature and then chill it in the fridge.
- 10
Garnish it with chopped pistachios and rose petals before serving.